Roasted Tomato Red Pepper Soup (Printable Version)
Silky blend of roasted tomatoes and peppers, bursting with natural sweetness and Mediterranean flavors.
# What You'll Need:
→ Vegetables
01 -
6 ripe tomatoes, halved
02 -
2 large red bell peppers, seeded and quartered
03 -
1 medium yellow onion, peeled and quartered
04 -
4 garlic cloves, peeled
→ Pantry & Spices
05 -
2 tablespoons olive oil
06 -
1 teaspoon sea salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon dried thyme
→ Liquids
10 -
3 cups vegetable broth
→ Optional Garnishes
11 -
1/4 cup fresh basil leaves, chopped
12 -
2 tablespoons dairy or plant-based cream (optional)
# Steps to Follow:
01 -
Set oven to 425°F (220°C) to prepare for roasting.
02 -
Arrange halved tomatoes cut side up, quartered red bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and dried thyme.
03 -
Place baking sheet in oven and roast for 30 minutes, turning peppers and onion halfway through, until vegetables are softened and lightly charred.
04 -
Move roasted vegetables to a large pot. Pour in vegetable broth.
05 -
Bring contents to a simmer over medium heat and cook for 10 minutes to combine flavors.
06 -
Using an immersion blender, purée soup until silky. Alternatively, transfer in batches to a countertop blender and blend until smooth.
07 -
Taste and adjust seasoning as needed. For additional creaminess, stir in dairy or plant-based cream if desired.
08 -
Ladle hot soup into bowls. Top with chopped fresh basil and a drizzle of olive oil or cream, if using.
# Important Notes:
01 -
For additional depth, add a pinch of chili flakes with the spices before roasting.
02 -
Serve with crusty gluten-free bread or a green salad for a complete meal.
03 -
Substitute yellow or orange bell peppers for a different flavor nuance.
04 -
Add cooked white beans before blending for a heartier soup.